Wednesday, August 12, 2015

Fresh summer tomato with crisp bacon in a warm piece of naan spread with avocado mayo. What are you waiting for? Eat a summer tomato sandwich!

This one is tomato, avocado slices, fresh mozzarella, basil and bacon on toasted sourdough.

I feel slightly silly sharing a recipe for a summer tomato sandwich here, but I have to remind myself that an article in the Washington Post got me to try my first one a couple of decades ago. If I can move on person to slap a few tomato slices between 2 pieces of mayonnaise-spread bread, sprinkle on some salt and pepper and take a bite, I'll have passed along the summer tomato sandwich karma and be happy.

Now, I grow tomatoes in the back yard as well as get them in the farm share. I'm a little nuts about tomatoes because I think homegrown just tastes better.

Yesterday I spent the day putting up tomatoes, and I'm about halfway through the volume that my girl harvested from our back yard. Those photos appear on my FB page, but here's a shot of what I aspire to each August--a pantry shelf stocked with various tomato preparations.

No, the shelf doesn't look like this now. Picture all the jars hanging out in the basement waiting to return to service.

With all the tomatoes lying around waiting to be processed, you'd think the last thing on my mind would be a humble tomato sandwich, but you'd be wrong.

On sliced ciabatta bread with who knows what type of green stuff and fresh mozzarella.

I do not have fresh tomatoes in my house after the tomato season ends [usually the first frost sometime in October, though I'll have some green tomatoes ripening into November]. That means for 7 months out of the year I'm serving my family tomato pesto, tomato soup from home-canned tomatoes, and spaghetti sauce. I will miss fresh tomatoes, I know, so I set a goal to enjoy a fresh tomato sandwich each week while the season lasts.

I usually toast my Multigrain Sourdough Bread for sandwiches, but at Costco last week I picked up some of these mini naan breads which I opened like a pita. They fit in the toaster to warm up without heating my kitchen. Spread with some avocado mayo and topped with tomato and bacon, this is a delightful summer sandwich.

If you haven't tried a tomato sandwich recently--try one. Not liking tomatoes through your teens doesn't count. If you've tried fresh tomatoes into your 40s and still don't care for them--fine. Go on about your business. If you like tomato sandwiches--set a goal to enjoy one each week during the season.

No one ever says on New Year's Eve 'I ate too many summer tomato sandwiches this year'.

Tomato Sandwich with Bacon and Avocado Mayo on Naan (makes 1)

1 locally grown tomato
½ avocado
1 tablespoon mayonnaise
1 slice bacon (I bake a package on a rimmed baking sheet for about 25 minutes at about 375 degrees, then freeze the slices and save the drippings)
2 pieces mini naan bread or the bread of your choice
salt and pepper, or a blend like Jane's Crazy Mixed Up Salt, to taste

A summer tomato sandwich is pretty simple. Slice the tomatoes and let them hang out on a cutting board for 10 minutes or so. You should probably sprinkle some salt on the ends and eat them over the sink to catch the drips. Mash half an avocado with mayonnaise and set aside. Warm the naan in the toaster, marvel at the efficiency and ponder future ramifications for your kids when school starts next week. Slice naan in half, very carefully, to make a pocket. Spread avocado mayo inside pocket (or skip it and just spread over the top of the naan). Top with drained tomatoes, bacon, and sprinkle a bit of salt and pepper on top. Enjoy. Repeat every week into the Fall, and remember the flavor come February.

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